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Using a vegetable peeler, remove 6 (2-inch-long) lemon peels from the lemon.
In a small bowl, juice the lemon to produce 2 tablespoons of juice.
In a large Dutch oven over medium-high heat, add the olive oil.
Add the shallots and the rosemary and cook, while stirring occasionally, until the shallots are translucent, about 4-5 minutes.
Add the lemon peels, the chicken stock, and the sweet potatoes to the pot.
Increase the heat to high and bring the stock mixture to a boil.
Reduce the heat to medium.
Add the chicken and the salt to the pot and cook for 10 minutes.
Add the orzo to the pot and cook until the chicken reaches an internal temperature of 165 degrees F and the potatoes and orzo are tender, about 10 minutes.
Remove and discard the lemon peels.
Transfer the chicken to a cutting board and shred it with two forks.
Return the shredded chicken to the pot.
Add the lemon juice to the pot and stir to combine.
Ladle the soup into serving bowls.
Serve garnished with the parsley.